Recipes and Cooking Grilled Flank Steak Salad This salad is summer on a plate: grilled steak, sweet peppers and corn mixed with fresh leafy greens and a simple cilantro dressing. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 10, 2016 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Marinate Time: 30 mins Grill Time: 17 mins Total Time: 30 mins Servings: 2 Jump to Nutrition Facts Ingredients 1 recipe Cilantro Dressing 8 ounce beef flank steak 2 small yellow and/or red sweet peppers, seeded and halved 1 ear corn, husks and silks removed 2 green onions, trimmed Vegetable oil 2 cup arugula or mixed greens 4 cherry tomatoes, halved Cilantro Dressing 3 tablespoon lime juice 2 tablespoon chopped shallot 2 tablespoon snipped fresh cilantro 1 tablespoon olive oil 1 tablespoon water 2 teaspoon honey 1 large clove garlic, peeled and quartered ½ teaspoon chili powder ¼ teaspoon salt ¼ teaspoon ground cumin Directions Prepare Cilantro Dressing. Cover and chill half of the Cilantro Dressing. Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish. Pour the remaining Cilantro Dressing over steak. Seal bag; turn to coat steak. Marinate in the refrigerator for 30 minutes. Remove meat from marinade; discard marinade. Lightly brush sweet peppers, corn, and green onions with oil. For a charcoal or gas grill, grill steak and corn on the rack of a covered grill directly over medium heat for 17 to 21 minutes or until steak is medium (160°F) and corn is tender, turning steak once and turning corn occasionally. Add sweet peppers to the grill for the last 8 minutes of grilling and green onions for the last 4 minutes of grilling, turning frequently. Let steak stand 5 minutes. Thinly slice steak. Coarsely chop sweet peppers and green onions; cut corn from cobs. Divide arugula between two salad bowls. Place sliced steak, grilled vegetables, and tomatoes on arugula. Drizzle salads with the reserved half of the Cilantro Dressing. Cilantro Dressing In a blender or small food processor combine lime juice, shallot, cilantro, olive oil, water, honey, garlic, chili powder, salt, and cumin. Cover and blend or process until combined. icon lower carb Rate it Print Nutrition Facts (per serving) 357 Calories 15g Fat 31g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 357 % Daily Value * Total Fat 15g 19% Saturated Fat 4g 20% Cholesterol 47mg 16% Sodium 376mg 16% Total Carbohydrate 31g 11% Total Sugars 13g Protein 29g Vitamin C 2.6mg 13% Calcium 101mg 8% Iron 4mg 22% Potassium 1072mg 23% Folate, total 161.3mcg Vitamin B-12 1.1mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.